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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

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Wednesday, January 26, 2011

Chicken thighs, slow cooked in a seasoned Creole sauce with The Trinity, and served with fettuccine noodles.

Crockpot Creole Chicken

This Creole Crockpot Chicken recipe was born out of me still trying to learn to love my crockpot, especially for chicken. I'm a low and slow oven kinda gal, and you see, chicken in a slow cooker, even dark meat chicken, that goes longer than it should, well... it can easily transform to the shredded stage, kinda like pulled chicken. Not that there's anything wrong with that. Pulled chicken is still good.

My experience with chicken breasts in the crockpot in the past hasn't been much better either, often ending in dry and tasteless, chewy chicken. Chicken breasts in a crockpot, especially boneless, skinless chicken breasts, generally take a very short trip, even on low. Not all that helpful for a working man or woman who is away from the house for 9 or 10 hours.

So... I guess as far as using a slow cooker, I'm still a work in progress.

For this recipe, I whisked together a cup of Coca Cola Classic with some tomato sauce since I thought the Coke might help to boost the flavor like with my Crockpot Coca Cola Roast Beef. Then I added a healthy dose of Creole seasoning, and some basil and garlic powder, and tossed in some chopped onion, celery and coarsely chopped green bell pepper.

Instead of a whole chicken or a combo, I focused on dark meat again, using mostly chicken thighs and one package of thighs that had a couple of legs in it. Remove the skin from chicken before cooking to reduce the accumulated fat in the crockpot. I don't usually bother, unless I intend to make the drippings a central feature. Make sure that you generously season your chicken here with salt and pepper before it hits the crock. I forgot to do that before I snapped the photo. Then pour the sauce over and around the chicken.

Cover and cook on low about 6 hours. I would have added some fresh mushrooms but I didn't have any and I was out of canned too. Add them in the last ten minutes of cooking if you like. Skim off any excess fat from the top and spoon some of the sauce into the cooked and drained pasta to coat, then serve the chicken alongside the noodles with another veggie or a nice side salad.

I used Zatarain's Big & Zesty original Creole seasoning, which is a big flake seasoning pictured below. If you substitute a more finely ground Cajun or Creole seasoning, such as Slap Ya Mama or Tony's, you'll probably want to reduce it significantly, and also, be a little more frugal with salt.

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Remove skin from chicken to reduce excess fat if desired. Season the chicken on both sides generously with salt and pepper; add to a 6 quart slow cooker. Whisk together the tomato sauce, Coke, Creole seasoning, basil and garlic powder. Add the onion, bell pepper and celery and whisk. Pour over the chicken, cover and cook on low for about 6 hours. Add fresh, sliced mushrooms if desired, in last 10 minutes of cooking. Skim off any excess fat from the top and spoon some of the sauce into the cooked and drained pasta to coat, then serve the chicken alongside the noodles with another veggie or a nice side salad.

Cook's Notes: I used Zatarain's Big & Zesty original Creole seasoning, which is a big flake seasoning pictured in the post above. If you substitute a more finely ground Cajun or Creole seasoning, such as Slap Ya Mama, you'll probably want to reduce it significantly, and be a little more frugal with the salt.

Variation: Try this with some nice bone-in pork chops. Use 4 to 6 1/2-inch thick chops and cook on low for 6 to 8 hours. Brown the chops for color before transferring to the crockpot if desired.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

20 comments:

This sounds really good, thanks for sharing it! I recently made my own "Creole Shrimp" recipe and it came out awful, just awful! I overseasoned it and put too much stuff in it. It is so disappointing when I screw up a Creole/Cajun dish since I'm from south Louisiana! Anyway, I hope to redeem myself soon with your great recipe! Thanks a bunch, Mandy

I've never mastered chicken in a crockpot. I've had Chef Paul's cookbook out for over a week now...been craving some Creole and Cajun cooking. I think I'm going to make his red beans and rice this weekend...in the crockpot.

You're killin me here with this recipe! I just took out some chicken and i may have most of these ingredients (I even have both cajon and creole seasoning thanks to you) so I can spice it up just right! anne

This reminds me of a recipe my mom used to make when I was a kid. As an adult, I've also made the recipe. I haven't gotten around to posting it yet, since it's not a true recipe with measurements! I'll have to take notes as I make it the next time!

The cola in the recipe is really interesting, Mary. While I never would have thought of it, it sounds delicious. I've bookmarked this to try before spring is upon us. I hope you are having a great day. Blessings...Mary

Chicken in the crock pot hasn't worked out really well for me at all. I do like the coke idea. I don't know Mary that chicken looks really good. And the shredded well that would been transformed into a Mexican feast in my kitchen. Break out green chilis, onions, corn tortillas, and cheese... chicken enchiladas!

Oh, and wanted to add that I used Penzey's Cajun Seasoning...it tasted great! Up here in the Nawth, it's hard to find Zatarain's seasonings. I can buy their rice mixes, but I could not find any of the seasoning mixes.

I looked all over for the big & zesty seasoning but cannot find it. I do have Tonys though. How much would you suggest I use of that? I did read that I would need less and adjust the salt, but wanted to get a reference point.

Oh my goodness, so sorry you've been on a wild goose chase! If you scroll up, you'll see a photo of that type of seasoning. The only difference is that it's big flakes versus most Cajun & Creole seasonings that are finely ground. I left a note in the recipe in the "Cook's Notes" section about this that you must have missed. It reads "I used Zatarain's Big & Zesty original Creole seasoning, which is a big flake seasoning pictured in the post above. If you substitute a more finely ground Cajun or Creole seasoning, such as Slap Ya Mama, you'll probably want to reduce it significantly, and be a little more frugal with the salt." Hope that helps!

I made this last night and OMG this was sooo good!! I will thicken up the sauce a bit as well and maybe use a bit more tomato sauce but either way, another great recipe! I cant wait to make this at work as well....everyone loves it when I cook and most are your recipes I use.

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